Cocoa composition

ABSTRACT

The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.

“This patent application is a continuation-in-part (CIP) ofInternational application PCT/EP2007/062486 (WO 2008/059064) filed onNov. 19, 2007, entitled “Method for producing a soluble cocoa productfrom cocoa powder”, which is hereby expressly incorporated by referencein its entirety for all purposes.

This patent application further claims the benefit of priority of, andhereby incorporates by reference the entire disclosure ofPCT/EP2008/053740, filed on Mar. 28, 2008 and entitled “Cocoacomposition”.

TECHNICAL FIELD

The present invention relates to a cocoa-derived material comprising asoluble cocoa powder and a cocoa extract having an elevated amount ofcocoa polyphenols. The invention also relates to the use of suchcocoa-derived material for preparing a beverage or drink containingcocoa, preferably a carbonated beverage or drink. The present methodfurther discloses methods for preparing a cocoa-derived material andbeverage as defined herein.

BACKGROUND

Cocoa powder is known in the art as the product prepared from cacaonibs, which have been dried and ground after the extraction of cocoabutter. A starting material in the preparation of cocoa powder is cocoabeans which are fermented, dried, roasted and cracked. The nibs—thecenter of the cocoa bean—are ground into a dark brown paste known ascocoa liquor. This paste is pressed into cocoa cakes by removing most ofthe cocoa butter. The hard cocoa cakes are ground into cocoa powder.Depending on the amount of cocoa butter earlier removed, the fat contentof cocoa powder can be adjusted.

Chocolate flavoured food products such as baked products, beverages, andconfectionary use cocoa powder in their preparation process. One majoruse, for example, is in beverages including drinking chocolate,chocolate-flavored milk, and instant drinks from vending machines andother sources. In these applications, ideally the powder shouldinstantly disperse when mixed with a cold aqueous medium such as milk orwater. However, cocoa powder is not easily wetted which can impededispersion and result in lumping. Thus, when cocoa powder is dispersedin milk or water to prepare a beverage, the physical properties ofobtained beverages are often below consumers' appreciation.

The difficulty is exacerbated if the powder contains fat, such asresidual cocoa butter, or if the dispersion is to take place in a coldliquid.

Another problem is that currently available cocoa powders, whendissolved in liquids such as water or milk, do not provide beverageshaving satisfying organoleptic properties, especially color, taste,nutritional values. Another problem is that large amounts of cocoapowder need to be used in order to obtain tasty drinks.

The present invention intends to provide a solution to at least some ofthe above mentioned problems, and aims to provide cocoa-derivedmaterials and cocoa-derived beverages which have satisfying organolepticproperties and nutritive value and are relatively easy to prepare.

SUMMARY

The present invention relates to cocoa-derived materials and beveragesand methods for preparation thereof. The present invention provides acocoa-derived material and a beverage comprising a cocoa powder,preferably a highly soluble cocoa powder, in combination with a cocoaextract, wherein said extract comprises a relatively high level of cocoapolyphenols. The present invention provides cocoa-derived materials andbeverages with improved chocolate flavour and enriched polyphenolcontent.

The applicant has shown that combination of a soluble cocoa powder witha cocoa extract provides a stable composition which can be used forpreparing beverages or drinks having organoleptic properties, and inparticular taste and color properties, which are significantly improvedcompared to beverages containing only a soluble cocoa powder or only acocoa extract. In addition, the applicant has shown that the addition ofa polyphenol-rich cocoa extract in a beverage of the present inventionimproves the flavour of the beverage and provides the beverage with anincreased amount of antioxidants leading to an improved and healthierbeverage. Beverages prepared using a cocoa-derived material as definedherein provide improved health properties. Furthermore the addition of apolyphenol extract does not interfere with the solubility of the cocoapowder, resulting in a beverage having optimal physical properties. Inaccordance with the present invention, by mixing ingredients in specificrelative amounts a product is obtained having a significant amount ofthe cocoa polyphenol concentration conserved in the finished product.

The present invention therefore in a first aspect relates to acocoa-derived material comprising a soluble cocoa powder and a cocoaextract, whereby said extract comprises more than 25% by weight based onthe extract of polyphenols.

In a particular embodiment, the invention relates to a cocoa-derivedmaterial comprising a soluble cocoa powder and a cocoa extract, wherebysaid cocoa extract comprises polyphenols in an amount of more than 25%by weight based on the extract, and whereby said soluble cocoa powderhas a solubility in an aqueous solvent at a temperature of 20° C. of atleast 70%. Preferably said cocoa-derived material comprises a solublecocoa powder having a solubility in an aqueous solvent at a temperatureof 20° C. of at least 90%.

In one embodiment said cocoa-derived material is a liquid material,preferably a syrup. In another embodiment, said cocoa-derived materialis in a dried form and consists of a powder composition.

In an embodiment a cocoa-derived material is provided, wherein saidcocoa extract is comprises between 25 and 75% by weight of polyphenols,whereby said polyphenols comprise between 5 and 15% by weight of thecocoa extract of monomers and more than 20% by weight of the cocoaextract of one or more oligomers. Said monomers may comprise between 5and 15% by weight of the extract of epicatechin and between 0.5 and 5%by weight of the extract of catechin. Said oligomers may comprise (% byweight of the extract) between 5 and 15% by weight of dimers, between 5and 15% by weight of trimers, between 2.5 and 10% by weight oftetramers, between 2.5 and 10% by weight of pentamers, between 2.5 and10% by weight of hexamers, between 0.5 and 5% by weight of heptamers,between 0.5 and 5% by weight of octamers, between 0.5 and 5% by weightof nonamers, and/or between 0.1 and 3% by weight of decamers. Preferablysaid extract contains less than 10 and preferably less than 5% by weightof xanthines. In another preferred embodiment said extract contains lessthan 10 and preferably less than 5% by weight of theobromine.

In another an embodiment a cocoa-derived material is provided, whereinsaid soluble cocoa powder comprises an amount of theobromine which islower than 5% by fat-free dry weight of the powder. In anotherembodiment, a cocoa-derived material is provided, wherein said solublecocoa powder comprises an amount of caffeine which is lower than 1% byfat-free dry weight of the powder. In another embodiment, acocoa-derived material is provided, wherein said soluble cocoa powdercomprises an amount of polyphenols comprised between 1 and 24% byfat-free dry weight of the powder. In another embodiment, acocoa-derived material is provided, wherein said soluble cocoa powdercomprises an amount of glucose, glucose oligomers and/or dextrinescomprised between 10 and 60% by fat-free dry weight of the powder.

In a second aspect, the invention relates to a method for preparing acocoa-derived material. In one embodiment, the method involves a methodfor preparing a cocoa-derived material in syrup form. In anotherembodiment, the method involves a method for preparing a cocoa-derivedmaterial in dried form.

In a third aspect, the invention relates to a carbonated cocoa-derivedbeverage or drink comprising between 0.01 and 30% by weight of acocoa-derived material, and for instance between 5 and 30% by weight orbetween 10 and 30% by weight of a cocoa-derived material, and between 70and 99.99% by weight of a liquid, and for instance between 70 and 99.5%by weight or between 70 and 90% by weight of a liquid, preferably water,most preferably carbonated water, wherein said cocoa-derived materialcomprises a soluble cocoa powder and a cocoa extract, whereby said cocoaextract comprises more than 25% by weight based on the extract ofpolyphenols. In a preferred embodiment said cocoa-derived beverage is asdefined in the present application. In a particular embodiment, theinvention relates to a beverage comprising between 0.01 and 30% byweight of a cocoa-derived material, and between 70 and 99.99% by weightof a liquid, preferably water, most preferably carbonated water, whereinsaid cocoa-derived material comprises a soluble cocoa powder and a cocoaextract, whereby said soluble cocoa powder has a solubility in anaqueous solvent at a temperature of 20° C. of at least 70%, preferablyof at least 90%; and whereby said cocoa extract comprises more than 25%by weight based on the extract of polyphenols.

In another particular embodiment, a beverage according to the inventionis provided which comprises a suitable amount of carbonated water and/orcarbon gas.

In a fourth aspect, the invention relates to a method for preparing abeverage or drink comprising a cocoa-derived material as defined herein.

In yet another aspect, the invention relates to the use of acocoa-derived material is as defined herein for the preparation of abeverage. In a particular embodiment the invention relates to the use ofa cocoa-derived material is as defined herein for the preparation of abeverage, wherein said beverage is a carbonated drink which comprises asuitable amount of carbonated water and/or carbon gas.

By combining a cocoa extract and a soluble cocoa product in accordancewith the present invention, a cocoa-derived composition can be obtainedwhich is particularly suitable for preparing beverages, as thecombination of both of these components permits to improve quality,nutritional and organoleptic properties, such as for instance, enhancedtaste and/or flavor stability, enhanced digestibility, improvednutritional value of prepared beverages. Beverages according to theinvention are significantly preferred when tested by taste panels.

In addition, it has been shown that a combination of a cocoa extract anda soluble cocoa product in a cocoa-derived composition according to theinvention significantly prevents sedimentation of the beverage.Beverages comprising a cocoa-derived material according to the inventionremain substantially crystal clear and free from sedimentation whenstored under refrigerated or ambient temperatures for several weeks upto several months. This is unexpected, especially because beveragescomprising a cocoa powder are known in the art to suffer fromsedimentation problems.

In accordance therewith, by combining a cocoa extract and a solublecocoa powder as defined herein in a cocoa-derived material, a materialis obtained that has a considerable shelf-life; and that can be storedfor a relatively long time without showing substantial sedimentation.

Further, a cocoa-derived material as disclosed herein and beveragesprepared therewith provide health benefits, e.g. since they have a greatantioxidant power. The present invention provides antioxidant-rich foodproducts that have potential to protect against oxidation, or cellulardamage caused by free radicals. Moreover, a cocoa-derived material orbeverage as disclosed herein has improved amounts of flavonols. Theinvention thus provides flavonol-rich food products that have healthpotential, e.g. for hart health or for mood improvement.

Also, carbonated beverages according to the invention have the benefitof showing improved shelf life and taste. Moreover, carbonated drinksaccording to the invention have the benefit of showing improvedstability, e.g. as they are less susceptible to microbial contamination.

With the insight to better show the characteristics of the invention,some preferred embodiments and examples are described hereafterreferring to the enclosed drawing.

FIGURE LEGEND

FIG. 1 is a flow chart showing steps of a method for preparing a solublecocoa product applied in a cocoa-derived material and beverage accordingto the invention.

DETAILED DESCRIPTION OF THE INVENTION

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of skill in theart. All publications referenced herein are incorporated by referencethereto. All United States patents and patent applications referencedherein are incorporated by reference herein in their entirety includingthe drawings.

The articles “a” and “an” are used herein to refer to one or to morethan one, i.e. to at least one of the grammatical object of the article.By way of example, “a sample” means one sample or more than one sample.

Throughout this application, the term “about” is used to indicate that avalue includes the standard deviation of error for the device or methodbeing employed to determine the value.

The recitation of numerical ranges by endpoints includes all integernumbers and, where appropriate, fractions subsumed within that range(e.g. 1 to 5 can include 1, 2, 3, 4 when referring to, for example, anumber of samples, and can also include 1.5, 2, 2.75 and 3.80, whenreferring to, for example, temperatures). The recitation of end pointsalso includes the end point values themselves (e.g. from 1.0 to 5.0includes both 1.0 and 5.0).

Where a percentage is recited in respect of a quantity, it refers to aweight ratio (w/w), unless otherwise indicated.

The term “cocoa-derived” material or beverage as used herein is intendedto refer to a material or beverage which contains components that areobtained from cocoa beans. It is noted that the terms “cocoa” and“cacao” as used herein are considered as synonyms.

1. Cocoa-Derived Material

In a first aspect, the present invention relates to a cocoa-derivedmaterial. The cocoa-derived material may be in a liquid form, such as inthe form of a solution or syrup, or a solid form, for instance in afreeze-dried powder form.

The terms “cocoa-derived material” or “cocoa-derived composition” areused herein as synonyms and are intended to refer to a material orcomposition in concentrated form which is preferably to be furtherdiluted, e.g. in a liquid, or alternatively used as such.

The cocoa-derived material according to the invention comprises asoluble cocoa powder and a cocoa extract, whereby said extract comprisesmore than 25% by weight based on the extract of polyphenols. Polyphenolsare bioactive substances derived from plant materials and are closelyassociated with the sensory and nutritional quality of products derivedfrom these plant materials. The term “cocoa polyphenol” as used hereinis intended to include polyphenolic products, includingproanthocyanidins, and more particularly procyanidins, extracted fromcocoa beans and derivatives thereof.

In a preferred embodiment the weight ratio of soluble cocoa powder tococoa extract in a cocoa-derived material according to the invention iscomprised between 3:1 and 1:3 and preferably between 2:1 and 1:2, andpreferably is 1.

In another preferred embodiment said cocoa-derived material according tothe invention, further comprises one or more additional ingredientsselected from the group comprising sugars, sweeteners, caffeine,vitamins, flavouring agents and colouring agents. Other additionalingredients may still be added to a material according to the presentinvention including but not limited to guarana, taurine, and othercompounds available in the art. In this context it is noted that theseadditional ingredients refer to ingredients that are not derived from orobtained from cocoa beans but that are added to the cocoa-derivedmaterial according to the invention.

Sugars that can be added to a cocoa-derived material according to thepresent invention may comprise but are not limited to sucrose, dextrose,maltose, fructose, lactose, brown and invert sugars and other compoundsavailable in the art alone or in combination.

Available nutritive or carbohydrate sweeteners that can be selected andadded to a cocoa-derived material according to the present inventioninclude but are not limited to for instance sucralose, aspartame,saccharin, stevioside and other compounds available in the art andpreferably comprise sucralose. The beverages, alone or in anycombination, include sucrose, dextrose, fructose, liquid fructose,lactose, maltose, glucose, trehalose, oligofructose, inulin, agavesyrup, corn syrup, invert sugar, honey, cane syrup, maple sugar, brownsugar, molasses and other compounds available in the art, for example.Furthermore, artificial or non-nutritive sweeteners can be used in theinvention, in total or partial replacement of nutritive sweeteners, toproduce low calorie or low carbohydrate products or sugar-free products.Examples of sweeteners include, but are not limited to, Acesulfamepotassium (Ace-K), sucralose, maltitol, xylitol, erythritol, mannitol,sorbitol, lactitol, isomaltulose, powdered hydrogenated glucose syrup,aspartame, neotame, cyclamate, saccharine, glycyrrhizine,dihydrochalcones, stevisoide, thaumatin, monellin, neohesperidine, anyof the polyol compounds, any available natural products of plants, suchas glycosides and specifically stevioside and rebaudioside A, othercompounds available in the art and any combination of two or more ofthese sweeteners. A preferred polyol or sugar alcohol is xylitol, butany others can be selected, alone or in any of various combinationspossible, from, for example, erythritol, mannitol, sorbitol, andmaltitol. Sugar substitutes, as known and available in the art, can alsobe used, alone or in various combinations.

Vitamins that may be used in a cocoa-derived material according to thepresent invention may include but are not limited to for instancevitamin C, vitamin D, vitamin E or other compounds available in the art.

Flavouring agents that may be used in a material according to thepresent invention include but are not limited to for instance flavoragents and beverage flavor agents known or available and for instancevanillin, coumarin, and other compounds available in the art.

Colouring agents that may be used in a material according to the presentinvention include but are not limited to for instance β-carotene,annatto, preservatives such as e.g. sodium- or calciumpropionate,sulphite ammonia caramel, E150d, other compounds available in the art orany combinations thereof.

Syrup

In a first embodiment said cocoa-derived material is in a liquid form.In an embodiment, said cocoa-derived material is a syrup.

In an embodiment, a syrup according to the invention comprises up to 25wt % of a soluble cocoa powder as defined herein and up to 25 wt % of acocoa extract as defined herein. In a preferred embodiment said syrupcomprises between 0.25 and 5 wt % of a soluble cocoa powder as definedherein and between 0.25 and 5 wt % of a cocoa extract as defined herein.Preferably said syrup comprises between 0.5 and 3 wt %, and morepreferably between 0.75 and 1.75 wt % of said soluble cocoa powder, andbetween 0.5 and 3 wt % and more preferably between 0.75 and 1.75 wt % ofsaid cocoa extract.

In an embodiment, said syrup comprises an amount of polyphenols between0.05 and 1.5%, and preferably between 0.2 and 0.7% by weight of saidsyrup.

In another embodiment, the weight ratio of soluble cocoa powder to cocoaextract in a syrup according to the invention is comprised between 3:1and 1:3 and for instance is comprised between 2:1 and 1:2, or is equalto 1.

In another preferred embodiment said syrup comprises a liquid which maybe a water-based or aqueous solvent such as but not limited to water,milk, an alcohol, in an amount of less than 80% by weight of said syruppreferably in an amount of less than 50% by weight of said syrup. In anembodiment, said syrup comprises a liquid such as water, preferablycarbonated water, in an amount of less than 80% by weight of said syruppreferably in an amount of less than 50% by weight of said syrup, andfor instance less than 45, 40, 35, 33, 30, 28, 26, 25, 24, 23, 22, 21,20, or 18% by weight of said syrup.

In another preferred embodiment said syrup according to the invention,further comprises one or more additional ingredients selected from thegroup comprising sugars, sweeteners, caffeine, vitamins, flavouringagents and colouring agents.

In a preferred embodiment said additional ingredient is a sugar and/or asweetener. Preferably the invention provides a cocoa-derived materialwherein said additional ingredient is a sugar provided in an amount ofless than 80, and for instance less than 70, 60, 50, 40, 35, 30, 25, 20,15, 10% by weight of said syrup. Alternatively or in combinationtherewith the invention provides a cocoa-derived material wherein saidadditional ingredient is a sweetener provided in an amount of less than80, and for instance less than 70, 60, 50, 40, 35, 30, 25, 20, 15, 10,1, 0.1, 0.01% by weight of said syrup. The amount of sweetener added tothe cocoa-derived material depends largely on the sweetness of the usedsweetener. This factor is known by a person skilled in the art.

In another preferred embodiment said additional ingredient is caffeine,preferably provided in an amount of between 0.005 and 7% by weight ofsaid syrup, preferably between 0.005 and 0.7% by weight of said syrup,and more preferably between 0.01 and 0.1% by weight of said syrup.

In further embodiments, a cocoa-derived material according to theinvention in syrup form comprises the following characteristics. A syrupaccording to the present invention has a pH of less than 5, preferablyless than 4 most preferably having a pH of between 3.0 and 3.5. pH ofthe present cocoa-derived material can be adjusted with organic acids.Examples of organic acids include but are not limited to H₂CO₃, H₃PO₄,other compounds available in the art and combinations thereof. The lowpH of the syrup provides a microbiologically stable environment thatcontributes to a longer storing period and extended shelf life.

In addition a syrup according to the present invention has an OxygenRadical Absorbance Capacity (ORAC) value between 10 and 500 μmol TroloxEquivalents (TE) per gram syrup and preferably between 50 and 250 μmolTE per gram syrup and more preferably between 70 and 150 μmol TE pergram syrup. The ORAC value provides a measurement of the antioxidantcapacities of the composition and higher ORAC values are known in theart to have beneficial effects on the health.

Techniques for measuring ORAC values are well known to a person of skillin the present art and will therefore not be disclosed into detailherein.

Powder Composition

In a second embodiment a cocoa-derived material is provided, whereinsaid material is in a dry or lyophilized form, and preferably in theform of granules, pellets, or a powder. In an embodiment saidcocoa-derived material is in a dried form and consists of a powdercomposition. The term “powder composition” or “cocoa powder composition”as used herein refers to a powdery product, e.g. in the form ofgranules, pellets, or a powder, which contains substances or materialsthat are obtained from cocoa beans.

In a preferred embodiment said powder composition comprises between 0.01and 75 wt % of a soluble cocoa powder as defined herein and between 0.01and 75 wt % of a cocoa extract as defined herein. Preferably said powdercomposition comprises between 0.1 and 50 wt % of said soluble cocoapowder, and between 0.5 and 30 wt % and more preferably between 0.75 and10 wt % of said cocoa extract.

In another embodiment, the weight ratio of soluble cocoa powder to cocoaextract in a powder composition according to the invention is comprisedbetween 3:1 and 1:3 and for instance is comprised between 2:1 and 1:2,or is equal to 1.

Preferably said powder composition has a degree of solubility in asolvent, preferably in a polar solvent, preferably a water-based solventof at least 50%, and more preferably of at least 70%, and even morepreferably of at least 90% and most preferably of between 95 and 100% oreven of between 98 and 100%. More in particular, the present powdercomposition has a solubility at a temperature of 20° C. in a polarsolvent, for instance an aqueous solvent such as water, milk, analcohol, or mixtures thereof of at least 50%, at least 70%, or at least90%.

In another preferred embodiment said powder composition according to theinvention, further comprises one or more additional ingredients selectedfrom the group comprising sugars, sweeteners, caffeine, vitamins,flavouring agents and colouring agents.

In a preferred embodiment said additional ingredient is a sugar and/or asweetener. Preferably the invention provides a powder compositionwherein said additional ingredient is a sugar provided in an amount ofless than 80, and for instance less than 70, 60, 50, 40, 35, 30, 25, 20,15, 10% by weight of said powder composition. Alternatively or incombination therewith the invention provides a cocoa-derived materialwherein said additional ingredient is a sweetener provided in an amountof less than 80, and for instance less than 70, 60, 50, 40, 35, 30, 25,20, 15, 10, 1, 0.1, 0.01% by weight of said powder composition. Inanother preferred embodiment said additional ingredient is caffeine,preferably provided in an amount of between 0.005 and 0.7% by weight ofsaid powder composition.

In addition a powder composition according to the present invention mayhave an ORAC value between 10 and 10000 μmol TE per gram powder, and forinstance between 15 and 8000, between 30 and 5000, between 50 and 3000,between 100 and 500, or between 150 and 300 μmol TE per gram powder.

In another embodiment, for instance when using a sweetener, a powdercomposition according to the present invention may have an ORAC valuebetween 10 and 10000 μmol TE per gram powder, and for instance between100 and 8000, between 500 and 6000, between 1000 and 5000, between 2000and 4000, or between 2500 and 3500 μmol TE per gram powder.

In further embodiments, a powder composition according to the inventioncan be agglomerated using methods known by a skilled person. Byagglomerating the powder composition according to the invention theinstant solubility of the powder is improved.

A soluble cocoa powder and cocoa extract applied in a cocoa-derivedmaterial according to the present invention will now be characterised inmore detail below.

Soluble Cocoa Powder

A soluble cocoa powder is applied in a cocoa-derived material of thepresent invention. The term “soluble” in this context refers to a cocoapowder that can be at least partly dissolved in a suitable liquid, e.g.in a polar, water-based or aqueous solvent such as milk, water, analcohol or a mixture thereof. Preferably the present soluble cocoapowder has a degree of solubility in a solvent, preferably in a polarsolvent, preferably a water-based solvent of at least 50%, and morepreferably of at least 70%, and even more preferably of at least 90% andmost preferably of between 95 and 100% or even of between 98 and 100%.More in particular, a soluble cocoa powder applied in the presentcocoa-derived composition as defined herein has a solubility at atemperature of 20° C. in a polar solvent, for instance an aqueoussolvent such as water, milk, an alcohol, an alcoholic drink containingwater, etc. of at least 50%, of at least 70%, of at least 90%, and forinstance of between 95 and 100% or between 98 and 100%. Preferably, thesoluble cocoa powder applied in the present cocoa-derived material has asolubility of at least 50, 60, 65, 70, 75, 80, 85, 90, 95, 96, 97, 98,99, 99.5 or of 100%. The present invention provides a soluble cocoapowder wherein the amount of insoluble material is lower than 50 weight%, and preferably lower than 40, 35, 30, 25, 20, 15, 10, 5, 4, 3, 2, 1,or 0.5% by weight. Solubility can be measured as defined below.

“Solubility” or “degree of solubility” refers to the ability for a givensubstance, i.e. the solute, to dissolve in a fluid at ease, inparticular a solvent. Solvents comprise polar solvents, and preferablywater-based or aqueous solvents, i.e. solvents containing water, suchas, but not limited to water, milk, an alcohol, an alcoholic drinkcontaining water, and mixtures thereof. A “solute” as used herein may inthe context of the invention refer to either a powder composition or asoluble cocoa powder as defined herein.

Solubility is measured in terms of the maximum amount of solutedissolved at a specified temperature, for instance 20° C., in a definiteamount of the solvent at equilibrium, without the use of emulsifiers.The term “% solubility” (or % dissolution) as used herein thus refers tothe amount in weight % of solute that is dissolved in a solvent asdefined above. A value of 50% solubility for instance indicates that 50wt % of the solute is dissolved, while 50 wt % will sink or form asediment. 100% solubility refers to a solute which is wholly soluble ina solvent as defined above so that such solution remains free ofsediment.

Solubility is measured using methods known in the art.

For instance, solubility can be measured by agitating or shaking at atemperature of 20° C. and a pressure of 1 atm an amount of 10 gram ofsolute (e.g. a powder composition or a soluble cocoa powder as definedherein) with an amount of 90 g of solvent of choice for at least 2hours, when avoiding evaporation by using a closed system. Then thesolution is filtered over a whatmann filter with a pore size between 5and 12 micrometres. The filtrate is dried in an oven overnight at 105°C., and the amount of dry matter is determined. Solubility is calculatedbased on the amount of dry matter remaining after filtration compared tothe amount of solute put into practice.

Another technique includes centrifugation of an amount of 10 gram ofsolute ((e.g. a powder composition or a soluble cocoa powder as definedherein) with an amount of 90 g of solvent as defined herein with acentrifuge at 10000 RPM for 5 minutes. After centrifugation, the upper‘soluble’ layer is used to measure the dry matter content according tothe procedure as described above.

According to the invention a soluble cocoa powder as used herein has oneor more of the following characteristics.

In another embodiment, a soluble cocoa powder as used herein has anamount of polyphenols (wt % is expressed as % by fat-free dry weight)comprised between 1 and 24 wt % and for instance between 5 and 13 wt %,or for instance comprised between 7 and 13 wt %.

In an embodiment, a soluble cocoa powder as used herein has atheobromine content lower than 5% by fat-free dry weight. For instancesaid soluble cocoa powder has a theobromine content comprised between2.5 and 5% by fat-free dry weight, and for instance a theobrominecontent of 2.5, 3.0, 3.5, 4.0, 4.5, 5.0% by fat-free dry weight.

In another embodiment, a soluble cocoa powder as used herein has acaffeine content lower than 1% by fat-free dry weight. For instance saidsoluble cocoa powder has a caffeine content comprised between 0.25 and0.7% by fat-free dry weight, and for instance a caffeine content of0.25, 0.30, 0.35, 0.40, 0.45, 0.50, 0.55, 0.60, 0.65, or 0.70 t % byfat-free dry weight.

In another embodiment, a soluble cocoa powder as used herein has anamount of glucose, glucose oligomers and/or dextrines (wt % is expressedas % by fat-free dry weight) comprised between 10 and 60 wt %, and forinstance between 15 and 50 wt %, and for instance between 15 and 40 wt %and for instance of at least 10, 15, 20, 25, 30, 35, 40, or 45 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of fat lower than 25 wt %, and for instance lower than 24 wt %,or between 0 and 20 wt % and for instance between 0 and 12 wt %, and forinstance lower than 10, 8, 5 or 3 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of amino acids, peptides, and proteins (wt % is expressed as % byfat-free dry weight) of between 10 and 40 wt %, and for instance between12 and 30 wt %, or for instance of 15, 20, 25, or 28 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of ash (wt % is expressed as % by fat-free dry weight) comprisedbetween 1 and 10 wt % and preferably lower than 8 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of pentosanes (wt % is expressed as % by fat-free dry weight)comprised between 3 and 10 wt % and for instance comprised between 3.5and 5 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of pectines (wt % is expressed as % by fat-free dry weight)comprised between 0.1 and 3 wt % and for instance comprised between 0.5and 2 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of organic acids (wt % is expressed as % by fat-free dry weight)comprised between 1 and 5 wt % and for instance between 2 and 4 wt %.

In another embodiment, a soluble cocoa powder as used herein has anamount of fosfatides (wt % is expressed as % by fat-free dry weight)which is lower than 1 wt %.

In a preferred embodiment, said soluble cocoa powder is in a dry orlyophilized form and for instance is in the form of granules, pellets,or a powder.

In a preferred embodiment, a soluble cocoa powder as used herein is asoluble cocoa product in a dry or lyophilized form, and preferably inthe form of granules, pellets, or a powder having a solubility at atemperature of 20° C. in an aqueous solvent, e.g. water of at least 90%and preferably of between 95 and 100%, and having:

-   -   an amount of theobromine which is lower than 5% by fat-free dry        weight, and for instance between 2.5 and 5% by fat-free dry        weight, and    -   an amount of caffeine which is lower than 1% by fat-free dry        weight, and    -   an amount of polyphenols which is comprised between 1 and 24 wt        % by fat-free dry weight, and for instance between 7 and 13% by        fat-free dry weight, and    -   an amount of glucose, glucose oligomers and/or dextrines        comprised between 10 and 60% by fat-free dry weight, and for        instance between 15 and 40 wt %.

In another preferred embodiment, a soluble cocoa powder applied in thepresent cocoa-derived material is the soluble cocoa product as disclosedin WO 2008/059064 (PCT/EP2007/062486) which is hereby expresslyincorporated by reference in its entirety.

The amount of moisture in said soluble cocoa powder can be adjustedaccording to techniques well known to the skilled person. In thiscontext, it should be noted that the present soluble cocoa powderapplied in the present cocoa-derived material differs from defattedcocoa powder, known in the art, in that it does not form a sediment whendissolved in a suitable solvent, e.g. water or milk. The presentinvention thus provides a cocoa-derived material comprising an (at leastpartially) defatted soluble cocoa product which has not the prior artdrawback of sedimentation of known defatted cocoa powders.

A soluble cocoa powder applied in the present cocoa-derived material,either syrup or powder composition, is preferably prepared by a methodas schematically illustrated in FIG. 1. In an embodiment, such methodcomprises the steps of

-   -   a) preparing an aqueous suspension of cocoa powder 1,    -   b) optionally treating said suspension with one or more        degrading enzymes 2,    -   c) submitting 3 the suspension obtained in step a) or step b) to        a pH treatment comprising treating said suspension for at least        2 hours at a suitable pH—for instance at a pH of at least 7, and        preferably at least 10, or at a pH lower than 3—a temperature of        at least 100° C., and a pressure which is at least 1 bar higher        than the ambient pressure,    -   d) optionally bringing the pH of the suspension obtained in        step c) to a pH value corresponding with the pH of the        suspension obtained in step a),    -   e) treating 4 the suspension obtained in step c) or d) with one        or more degrading enzymes, and    -   f) separating 6 the suspension 5 obtained in step e) into        insoluble material 8 and a soluble part 7.

The soluble cocoa components 10 are then obtained from the soluble part7. This method may further comprise the step of desalting 13 the solublepart containing the soluble cocoa components 10, e.g. by means of ionexchange, to remove salts.

In a preferred embodiment, a method for the preparation of a solublecocoa powder applied in the present cocoa-derived material is a methodfor the preparation of a soluble cocoa powder as disclosed in WO2008/059064 (PCT/EP2007/062486) which is hereby expressly incorporatedby reference in its entirety. The cocoa powder 1, also denoted as cocoastart powder, used as starting material in the methods for preparing asoluble cocoa powder is ordinary cocoa powder known to the personskilled in the art. The degrading enzymes used during enzymatictreatment 2, 4 are those which are capable of degrading insolublemolecules present in cocoa. These degrading enzymes are well known inthe art of extraction of cocoa powder.

The method encompasses the separate and sequential treatment withdifferent classes of enzymes. More in particular, the present methodcomprises a first enzymatic treatment 2 which is carried out on theabove-described aqueous suspension of cocoa powder obtained in step a).The degrading enzymes used during such first enzymatic treatment 2 arethose which are capable of degrading starch present in cocoa, such asamylase, alpha-amylase and others. These degrading enzymes are wellknown in the art of extraction of cocoa powder. The present methodfurther comprises a second enzymatic treatment 4 which is carried out onthe above-described suspension of cocoa powder that has been subjectedto a first enzymatic treatment 2 and a pH treatment and that is obtainedin step c) or d) of the present method. Factors such as temperature,agitation, concentration and time of the enzymatic treatment 2,4 can beoptimised according to the knowledge of the skilled person. Thesuspension is generally agitated continuously during enzymatic treatment2,4. This is achieved, using, for example, a stirrer, jets, agitatedvessel or any means known in the art.

Cocoa Extract

The extract applied in the cocoa-derived material can comprise anon-purified as well as a purified and/or concentrated extract.

Said cocoa extract preferably is a solvent-derived extract. The term“solvent-derived” as used herein refers to an extract of cocoa that isobtained using as solvent a mixture of water and an organic solvent,e.g. a water miscible organic solvent, an alcohol, ethanol, acetone,2-butanol, or 2-propanol, in the extraction procedure. Preferably saidsolvent is ethanol and water, acetone and water, 2-butanol and water or2-propanol and water.

In a preferred embodiment, said cocoa extract has an elevated level ofpolyphenols, and preferably comprises more than 25% by weight based onthe extract of polyphenols. In a preferred embodiment, said cocoaextract has between 25 and 75%, more preferably between 25 and 65% byweight of polyphenols, and for example more than 25, 30, 35, 40, 45, 50,55, 60 or 65% by weight of polyphenols.

In an embodiment, a cocoa extract as used herein comprises between 25and 75%, more preferably between 25 and 65% by weight of polyphenols, orfor instance between 35 and 65% or between 40 and 55% of polyphenols.These can be analysed by Folin Ciocalteu method and expressed asepicatechin.

Said polyphenols comprise between 5 and 15% or between 5 and 10% byweight of the extract of polyphenol monomers and more than 10%, or forinstance more than 20% or more than 30% by weight of the extract of oneor more polyphenol oligomers.

In another embodiment, a cocoa extract as used herein comprisesmonomers, whereby said monomers comprise between 5 and 15%, by weight ofthe extract of epicatechin and between 0.5 and 5% by weight of theextract of catechin. In another embodiment, the monomers present in thecocoa extract comprise between 6 and 10% by weight of the extract ofepicatechin, and between 1 and 4% by weight of the extract of catechin.

The term “oligomers” is used herein to refer to compounds having morethan one monomer unit. In another embodiment, a cocoa extract as usedherein comprises oligomers wherein said oligomers comprise dimer(s),trimer(s), tetramer(s), pentamer(s), hexamer(s), heptamer(s),octamer(s), nonamer(s) and/or decamer(s). In another embodiment, saidoligomers further comprise oligomers having more than ten monomer unitsand may comprise undecamer(s), dodecamer(s), tridecamer(s),tetradecamer(s), pentadecamer(s), hexadecamer(s), heptadecamer(s),octadecamer(s), nonadecamer(s), eicosmer(s), etc.

In another embodiment, a cocoa extract as used herein comprises (')/0 byweight of the extract): between 5 and 15% by weight, and preferablybetween 6 and 10% by weight of dimer(s), between 5 and 15% by weight,and preferably between 6 and 10% by weight of trimer(s), between 2.5 and10% by weight, and preferably between 4 and 9% by weight of tetramer(s),between 2.5 and 10% by weight, and preferably between 4 and 9% by weightof pentamer(s), between 2.5 and 10% by weight, and preferably between 4and 9% by weight of hexamer(s), between 0.5 and 5% by weight, andpreferably between 1 and 3% by weight of heptamer(s), between 0.5 and 5%by weight, and preferably between 0.5 and 3% by weight of octamer(s),between 0.5 and 5% by weight, and preferably between 1 and 3% by weightof nonamer(s), and/or between 0.1 and 3% by weight, and preferablybetween 0.1 and 1% by weight of decamer(s). In another embodiment, acocoa extract as used herein comprises more than 3% by weight of theextract, and preferably more than 5% by weight of the extract, and evenmore preferred more than 8% by weight of the extract of one or moreoligomers having more than 10 monomer units, and including but notlimited to undecamer(s), dodecamer(s), tridecamer(s), tetradecamer(s),pentadecamer(s), hexadecamer(s), heptadecamer(s), octadecamer(s),nonadecamer(s), eicosmer(s), etc. . . .

A cocoa extract as used herein may comprise additional components suchas but not limited to ash(es), one or more alkaloid(s), one of morefat(s), one or more sugar(s) and/or sugar alcohol(s), one or moreprotein(s), one or more fiber(s) and moisture, e.g. water, and anycombinations thereof.

In an embodiment, a cocoa extract as used herein comprises between 5 and15% or between 8 and 12% by weight of one or more alkaloid(s).Preferably said alkaloids comprise but are not limited to xanthinesand/or theobromines. In an embodiment, a cocoa extract as used hereincomprises less than 10%, or less than 5% by weight of xanthines. Inanother embodiment, a cocoa extract as used herein comprises less than10%, or less than 5% by weight of theobromine.

In another embodiment, a cocoa extract as used herein comprises between5 and 15% by weight or between 8 and 12% by weight of one or moresugar(s) and/or sugar alcohol(s). Preferably said sugars may comprisebut are not limited to fructose and/or glucose. Said sugar alcohol maycomprise but is not limited to mannitol.

In yet another embodiment, a cocoa extract as used herein comprisesbetween 8 and 25 or between 15 and 25% or between 17 and 21% by weightof one or more protein(s). The term proteins may include but is notlimited to peptides, oligopeptides, polypeptides, amides, polyamides,enzymes, etc. . . .

In another embodiment, a cocoa extract as used herein comprises between3 and 10%, or between 3 and 8% by weight of one or more fiber(s).Preferably said fibers may comprise but are not limited to pectin,cellulose, hemi-cellulose and/or lignin.

In yet another embodiment, a cocoa extract as used herein comprisesbetween 0.5 and 5%, or between 1 and 3% by weight of one or more fats.Preferably said fat consists of cocoa fat.

The present cocoa extract may be in any type of formulation, forinstance in a liquid or in a dry or lyophilized form. In an example, thepresent cocoa extract may be in the form of a powder, an uncompressedpowder, a semi-compressed powder, a granule, a pellet, a tablet, agranulate, a small particle, a capsule, etc. It shall be clear that askilled person will understand what is meant with these types offormulations.

In a preferred embodiment, a cocoa extract applied in the presentcocoa-derived material is a cocoa extract as disclosed in WO 2007/082703which is incorporated herein by reference.

A cocoa extract applied in the present cocoa-derived material as definedabove can be obtained by methods known in the art such as for instancethe ones disclosed in WO 02/14251, which is incorporated herein byreference.

Cocoa extracts obtained by the methods as indicated in WO 02/14251 maybe further extracted with CO₂ and a suitable co-solvent, e.g. ethanol,as for instance described in WO 2007/082703.

More in particular, a cocoa extract applied in the present cocoa-derivedmaterial is preferably obtained or obtainable by extraction ofnon-defatted cocoa beans, preferably of non-fermented and non-defattedcocoa beans.

In an example, a cocoa extract as used in the present invention isprepared by using fresh beans, pre-treated or not pre-treated, havingthe pulp and the shell removed by a pulp removal and shelling operation.Clean kernels can thus be obtained which are then ground, for example ina cutting mill, in the presence of a solvent, such as for instancewater, ethanol, acetone, 2-butanol, 2-propanol, in all proportions,mixed with water. Preferably, the solvent content is greater than 50% byvolume (taking into account the water contributed by the beans). Theground kernel/solvent mixture can be left to infuse from a few hours toseveral days and can be either hot or cold. If this infusion is carriedout hot, temperatures which are too high should be avoided (i.e. greaterthan 60° C.), in order to limit chemical oxidation and chemicaldegradation of the compounds to be extracted. The mixture can then befiltered and rinsed several times using the solvent employed.Distillation can then be carried out to obtain an extract. Thisdistillation is preferably carried out at a temperature of 50 to 60° C.in order to avoid degradation of the polyphenol compounds, under aresidual pressure of 12 to 20 Kpa to evaporate the mixture of solventscontained in the filtrate.

Alternatively, a cocoa extract as used in the present invention may beprepared by the above-indicated process, but starting from commercialcocoa beans that have undergone drying as a pre-treatment. The obtaineddried kernels can then be subjected to a rehumidification stage aftershelling for instance with 30 to 50% warm water, before the grindingstage in the solvent. Such rehumidification allows the cell walls of thekernels to regain their elasticity and to therefore not be rupturedduring grinding in the presence of the solvent.

2. Method for Preparing a Cocoa-Derived Material According to theInvention

In another aspect, the invention relates to a method for preparing acocoa-derived material according to the invention.

In one embodiment a method is provided for preparing cocoa-derivedmaterial which is in the form of a syrup. Such method comprises thesteps of

-   a) Mixing a soluble cocoa powder with a cocoa extract as defined    herein and comprising more than 25% by weight of polyphenols, and    preferably more than 25, 30, 35, 40, 45, 50, 55, 60 or 65% by weight    of polyphenols, based on the extract,-   b) Optionally admixing one or more additional ingredients, to the    mixture of step a),-   c) Solubilizing the mixture of step a) or b) in water,-   d) Adjusting the pH of the suspension obtained in step c) to a pH    value of less than 5, preferably less than 4 and most preferably    less than 3.5,-   e) Optionally homogenizing said mixture, preferably at a pressure of    at least 100 bar, and preferably between 150 and 200 bar and at a    temperature of at least 70° C., most preferably at 85° C.-   f) Optionally pasteurizing the mixture of step d) or e) preferably    at a temperature of at least 80° C. for at least 20 seconds, and-   g) Cooling the mixture of step d), e) of f) to a temperature of at    least −20° C. for at least 1 minute,-   h) Optionally admixing one or more additional ingredients, to the    mixture of step g),-   i) Optionally carbonating the mixture.

The carbonation of the cocoa-derived material can be performed using anymethods known in the art and for instance by adding H₂CO₃ to thecocoa-derived material.

In another embodiment, a method is provided for preparing cocoa-derivedmaterial which is in the form of a powder composition. Such methodcomprises the steps of:

-   -   a) Mixing a soluble cocoa powder with a cocoa extract comprising        more than 25% 25% by weight of polyphenols, and preferably more        than 25, 30, 35, 40, 45, 50, 55, 60 or 65% by weight of        polyphenols, based on the extract,    -   b) Optionally admixing one or more additional ingredients to the        mixture of step a), and    -   c) drying said mixture.

The obtained product can be freeze-dried, roller-dried, spray-dried orvacuum dried which procedures are commonly known in the art.

In another embodiment a cocoa-derived material of the present inventionis obtained by dry mixing the ingredients as described in the presentapplication.

The above-defined methods are further characterised in that in step a)said soluble cocoa powder and said cocoa extract are mixed in a weightratio which is comprised between 3:1 and 1:3 and preferably between 2:1and 1:2, and which preferably is 1.

3. Beverages

In yet another embodiment, the invention relates to a beverage or drinkcomprising a cocoa-derived material according to the invention. Theterms “drink” and “beverage” or “cocoa-derived beverage” or“cocoa-derived drink” are interchangeably used herein. Beveragesaccording to the present invention may comprise hot or cold drinks. Inpreferred and advantageous embodiments, the beverages are selected fromthe group comprising but not limited to a water-based or milk-baseddrink; a carbonated drink; a reconstituted beverage, etc. and preferablya carbonated drink.

In one embodiment, a cocoa-derived material as defined herein, either insyrup or in powder form can be added to water or milk to produce awater-based or milk-based drink. Preferably a beverage according to thepresent invention is a water-based drink.

In a particularly preferred embodiment the invention provides acocoa-derived beverage comprising between 0.01 and 30% by weight of acocoa-derived material and for instance between 0.5 and 20% by weight orbetween 5 and 30% by weight or between 10 and 30% by weight of acocoa-derived material, and between 70 and 99.99% by weight of a liquidand for instance between 80 and 99.5% by weight or between 70 and 99.5%by weight or between 70 and 90% by weight of a liquid, preferably water,most preferably carbonated water, wherein said cocoa-derived materialcomprises a soluble cocoa powder and a cocoa extract, whereby said cocoaextract comprises more than 25% by weight and preferably more than 25,30, 35, 40, 45, 50, 55, 60 or 65% by weight of polyphenols, based on theextract. Preferably said cocoa-derived material is as defined above. Thepresent cocoa-derived material may be provided in liquid or solid formas defined herein and mixed with a suitable amount of water.

Preferably, the invention provides a beverage which is a carbonateddrink comprising a syrup as defined herein and carbonated water. Inanother embodiment, the invention provides a beverage which is acarbonated drink comprising a syrup as defined herein and a suitableamount of carbon dioxide (CO₂). In yet another embodiment, the inventionprovides a beverage which is a carbonated drink and which comprises asuitable amount of a soluble cocoa powder as defined herein, a suitableamount of a cocoa extract with elevated polyphenols content, preferablyof at least 25 wt % based on the extract, as defined herein, and asuitable amount of carbonated water or carbon dioxide (CO₂).

The carbonation of the cocoa-derived beverage can be performed using anymethods known in the art and for instance by adding H₂CO₃ to acocoa-derived material.

In one embodiment the invention provides a cocoa-derived pre concentratecomprising between 10 and 99 wt %, preferably between 10 and 30 wt %,most preferably 15 wt % of a cocoa-derived material as defined hereinand between 1 and 90 wt %, preferably between 70 and 90 wt % and mostpreferably 85 wt % of carbonated water. Preferably said beverage is acarbonated cocoa-derived beverage. Generally concentrations of solublecocoa powder in the final carbonated beverage are comprised between0.01% and 35 wt %, or between 0.05% and 10 wt %, or between 0.1% and 5wt %. Generally concentrations of cocoa extract as defined herein in thefinal carbonated beverage are between 0.01% and 35 wt %, preferablybetween 0.05% and 10 wt %, and more preferably between 0.1% and 5 wt %.

According to another embodiment, a beverage is provided furthercomprising one or more additional ingredients such as vitamins,flavouring agents and/or colouring agents.

In another preferred embodiment said additional ingredient is caffeine,preferably provided in an amount of between 0.001 and 0.01% by weight ofsaid beverage, more preferably in an amount of between 0.001 and 0.007%by weight of said beverage and for instance between 0.005 and 0.007% byweight of said beverage.

In a preferred embodiment said additional ingredient is a vitaminprovided in an amount of less than 1% by weight of said beverage, andfor instance less than 0.8, 0.5, 0.3, 0.1% by weight of said beverage.

In another preferred embodiment said additional ingredient is aflavouring agent provided in an amount of less than 2% by weight of saidbeverage, and for instance less than 1.5, 1, 0.75, 0.5% by weight ofsaid beverage.

In another preferred embodiment said additional ingredient is a coloringagent provided in an amount of less than 2% by weight of said beverage,and for instance less than 1.5, 1, 0.75, 0.5% by weight of saidbeverage.

In a preferred embodiment, a beverage is provided having at polyphenolcontent of at least 50 mg/100 ml, preferably between 75 mg/100 ml and 1g/100 ml, and most preferably of between 80 and 120 mg/100 ml.Preferably a beverage is provided having an amount of cocoa polyphenolsof more than 0.01 wt %, or of at least 0.05 wt %, and preferably between0.05 wt % and 1.5 wt % and more preferably between 0.08 wt % and 0.2 wt%.

According to yet another preferred embodiment, a beverage is providedhaving a pH of less than 5, preferably less than 4, and most preferablyhaving a pH of between 3.0 and 3.5.

In a still another preferred embodiment, a beverage or drink is providedhaving an ORAC value of at least 1000 μmol TE per 100 ml, preferably atleast 2000 μmol TE per 100 ml, more preferably of between 2500 and 3500μmol TE per 100 ml.

Some of the preferred cocoa-derived materials (syrup/powdercompositions) and beverages are low calorie products, and thus sugarsubstitutes and sweeteners are preferred, especially in producingproducts with a per serving calorie count of less than or about 100calories, or less than or about 70 calories, or less than or about 60calories, or less than or about 50 calories, or less than or about 40calories, or less than or about 30 calories, or substantially zerocalories.

Preservatives and similar functional compounds and stabilizing agents,emulsifiers or beverage stabilizers, can also be used in thecocoa-derived materials and beverages as defined herein.

It will be understand that many other ranges or specific beverages canbe selected and used. The beverages according to the present inventionhave an improved taste. Furthermore, a cocoa product contained in saidbeverages will not sediment.

A cocoa-derived beverage as defined above is preferably obtained orobtainable by a method comprising the steps of

-   -   a. Providing a cocoa-derived material as defined herein,    -   b. admixing water, preferably carbonated water, to said        cocoa-derived material under aseptic conditions while optionally        also adding other ingredients such as sugar and/or CO₂, and    -   c. Optionally filling the mixture of step b) in suitable        recipients.

The following examples are meant to illustrate the invention. Examples 1and 2 provide specific cocoa-derived syrups and beverages prepared therewith according to the invention. Example 3 provides a specificcocoa-derived powder composition and beverages prepared there withaccording to the invention. Examples 4 and 5 provide an overview ofcomponents present in syrups, powder compositions and beveragesaccording to the invention. Example 7 relates to a taste panelexperiment. Example 8 illustrates characteristics of a beverageaccording to the invention. Example 9 illustrates an embodiment of asoluble cocoa powder and of a cocoa extract which may be used in thepresent cocoa-derived material.

EXAMPLE Example 1 Syrup and Beverage

Table 1 illustrates a syrup containing a soluble cocoa powder and acocoa extract with elevated polyphenols level according to the presentinvention. The pH of this syrup is 3.3 by adding phosphoric acid.

A beverage, named cocoa cola, is produced using this syrup by mixing: 85wt % of carbonated water and 15 wt % of said syrup. The beverage isprepared by the following process steps:

-   -   Dry mixture of ingredients of the syrup solubilised in water and        pH brought on 3.3    -   Homogenization at 125 bar, pasteurization at 85° C. during        minutes via heat exchanger or in the tank itself, direct cooling        to 20° C. and aseptic filling in containers or in bag in box        system.    -   Aseptic connection of the containers on the carbonated water        installation to make cocoa cola.

TABLE 1 Syrup Beverage (% by weight (% by weight components of thesyrup) of the beverage) Defatted soluble cocoa powder 1.33 0.2 cocoapolyphenol extract 1.33 0.2 E150d (caramel) 1 0.15 Added caffeine 0.040.006 water 29.63 89.444 Added Sugar 66.67 10

The obtained beverage (see table 1) is stable and has a good taste. Thebeverage obtained has high antioxidant effect. A darker more transparentcolor is obtained for the present beverage compared to a beveragewithout soluble cocoa powder or without cocoa extract.

It shall be noted that beverages based on soluble cocoa powder or cocoaextract have a worse taste. When the beverage is prepared without thecocoa extract the beverage does not have a cocoa taste and flavouragents should be added in a great amount to provide a beverage with asuitable cocoa taste. On the other hand, a beverage with the cocoaextract but without the soluble cocoa powder has a very bad taste thatis not suited for a beverage. There is also no cocoa flavour in thisbeverage.

The combination of a cocoa extract and a soluble cocoa provides thebeverage with a surprisingly good taste with a good cocoa flavour thatis suitable for a beverage. The beverage has a polyphenol content ofabout 100 mg/100 ml. Furthermore, the ORAC value of the present beveragecomprising a cocoa extract and a soluble cocoa is 2260 μmolTE/100 ml.This value is higher than the ORAC values of beverages, that wereprepared in accordance with the method described above but that do notcontain a soluble cocoa powder or that do not contain a cocoa extract.The ORAC values for such beverages are 260 μmol TE/100 ml and 2000 μmolTE/100 ml, respectively.

Example 2 Syrup and Beverage

Table 2 illustrates a syrup containing a soluble cocoa powder and acocoa extract with elevated polyphenols level according to the presentinvention.

A beverage is produced using this syrup by mixing: 85 wt % of carbonatedwater and 15 wt % of said syrup. The beverage is prepared using themethod described in example 1. The obtained beverage (see table 2) isstable and has a good taste.

TABLE 2 Syrup Beverage (% by weight (% by weight components of thesyrup) of the beverage) Defatted soluble cocoa powder 1.33 0.2 cocoapolyphenol extract 1.33 0.2 E150d (caramel) 1 0.15 water 29.67 89.45Added Sugar 66.67 10

Example 3 Powder Composition and Beverage

The following example illustrates a powder composition containing asoluble cocoa powder and a cocoa extract with elevated polyphenol levelaccording to the present invention. Components of the powder compositionare illustrated in Table 3. A beverage is produced using this powder bymixing 89.45 wt % of carbonated water and 10.55 wt % of said powdercomposition.

TABLE 3 powder composition Beverage (% by weight (% by weight Componentsof the powder composition) of the beverage) soluble cocoa powder 1.9 0.2cocoa polyphenol extract 1.9 0.2 E150d (caramel) 1.4 0.15 water — 89.45Added Sugar 94.8 10

Example 4 Syrup and Beverage with Sweetener

Table 4 represents components of a syrup and of a beverage prepared withsuch syrup. 0.8 wt % of syrup was added to 99.2 wt % of carbonated waterand resulted in a good tasting drink.

TABLE 4 Syrup Beverage (% by weight (% by weight Components of thesyrup) of the beverage) Defatted soluble cocoa powder 24.64 0.2 cocoapolyphenol extract 24.64 0.2 E150d (caramel) 18.5 0.15 Added caffeine0.74 0.006 Water 29.48 89.444 Added Sucralose 2 10

Example 5 Syrup and Beverage

Table 5 represents components of a syrup and of a beverage prepared withsuch syrup. 15 wt % of syrup was added to 85 wt % of carbonated waterand resulted in a good tasting drink. The powder composition applied inthis example corresponds to the powder composition as described inexample 3.

TABLE 5 Syrup Beverage (wt % by weight (wt % by weight Components of thesyrup) of the beverage) (total amounts) (based on example 1) (based onexample 1) water 29.63% 89.444%  flavoring agent — — coloring agent 1%E150d 0.15% E150d vitamins — — % sugar 66.8-67.2% 10-11% % caffeine 0.05-0.066% 0.0075-0.01%  % polyphenols  0.5-0.65% 0.075-0.1%  % fats 0.04% 0.006% % theobromine 0.16-0.19% 0.026% % xanthines 0.165-0.2%  0.03% % pectin 0.02-0.08% 0.003-0.012% % ash 0.2-1%   0.03-0.15% %fibers 0.02-0.1   0.003-0.015% % proteins 0.22-0.3%   0.03-0.045% %catechin 0.007-0.1%  0.001-0.015% % epicatechin 0.07-0.2%  0.01-0.03%

Example 6 Powder Composition and Beverage

Table 6 represents the composition of a powder composition and of abeverage prepared with such powder composition. 10.56 wt % of the powdercomposition was added to 89.44 wt % of carbonated water resulting in agood tasting drink.

TABLE 6 powder composition Beverage Components (% by weight (% by weight(total amounts) of the powder composition) of the beverage) water —89.44% flavoring agent — — coloring agent  1.4%  0.15% (E150d) vitamins— — % sugar 95.2% 10-11% % caffeine 0.085%  0.0075-0.01%  % polyphenols0.78% 0.075-0.1%  % fats 0.057%  0.006% % theobromine 0.26% 0.026% %xanthines 0.28%  0.03% % pectin 0.09% 0.003-0.012% % ash 0.3-1.5%0.03-0.15% % fibers  0.1% 0.003-0.015% % proteins  0.3-0.45% 0.03-0.045% % catechin 0.014-0.14%  0.001-0.015% % epicatechin 0.1-0.3%0.01-0.03%

Example 7 Evaluation of the Beverage Taste

The taste and organoleptic properties of three beverages was evaluatedby a trained taste panel.

Beverage A was prepared by mixing 15 wt % of a syrup as defined hereincomprising a soluble cocoa powder and a cocoa polyphenol extract with 85wt % carbonated water is accordance with the present invention.

Beverage B was prepared by mixing 85 wt % carbonated water with 15 wt %of a syrup comprising a soluble cocoa powder as defined herein but notcontaining a cocoa polyphenol extract as defined herein.

Beverage C was prepared by mixing 85 wt % carbonated water with 15 wt %of a syrup comprising a cocoa polyphenol extract as defined herein butnot containing a soluble cocoa powder as defined herein.

The composition of the syrups used to prepare beverages A, B, and C isgiven in table 7. All ingredients (syrup+carbonated water) were mixedand cooked (at 100° C.) during 1 minute. After this, the mixture wascooled during 10 minutes and kept in a fridge (12° C.) during at leastone week until use.

TABLE 7 Syrup used Syrup used Syrup used for preparing for preparing forpreparing Beverage A Beverage B Beverage C (in wt %) (in wt %) (in wt %)Defatted soluble cocoa 1.33 1.33 — powder cocoa polyphenol extract 1.33— 1.33 E150d (caramel) coloring 1 1 1 agent caffeine 0.04 0.04 0.04water 39.7 39.7 39.7 Added Sugar 56.6 57.93 57.93

In general, when performing taste panel experiments different scores canbe given to different flavors and aromas such as roasted, sweet, bitter,acidity, alkaline, chocolate, roasted, aromatic, wine, liquorices,earthy, smoke, green, believed wood, crumb, caramel, fruity, floral,biscuit, baked, bready, popcorn, cereal, malty, astringent or praline.Also a score can be given for some quality issues such as the intensity,quality, fullness, sparkling perception, astringency of the beveragesand the flavors and aromas of the beverages.

In the present example, a taste panel was asked to evaluate samples ofthe above three beverages by presenting their comments and remarks onthe aroma and flavor character of the samples. The average scores rangedfrom score 1 corresponding to a very bad appreciation of the beverage toscore 5 which corresponds to a very good appreciation of the beverage.

The taste panel, asked to evaluate the taste and organoleptic propertiesof the above three beverages unanimously give the following scores torespectively beverages A, B and C: scores of 5, 2, and 1. These resultsclearly indicate that a beverage (beverage A) in accordance with thepresent invention has a much better aroma and flavor compared tobeverages that are prepared without cocoa soluble powder (beverage C) orwithout cocoa extract (beverage B).

Example 8 Evaluation of the Beverages

In the following example, physical and taste properties of differentkind of beverages were compared. The beverages were prepared by mixing15 wt % of a syrup as defined in table 8 with 85 wt % carbonated waterin accordance with the present invention.

TABLE 8 Beverage D Beverage E Beverage F (syrup (syrup (syrupcomposition composition composition in g) in g) in g) Defatted solublecocoa — — 2.66 powder (solubility of more than 70% in water at 20° C.)Standard cocoa powder 2.66 2.66 — (solubility lower than 70% in water at20° C.) cocoa polyphenol extract — 2.66 2.66 as defined herein E150d(caramel) coloring 2 2 2 agent water 59.34 59.34 59.34 Added Sugar 136133.34 133.34 TOTAL amount syrup 200 g 200 g 200 g Solubility of thesyrup in − − ++ the carbonated water Sedimentation after 1 week Yes yesno Taste −− − ++ ‘−−’ = very bad; “−” bad ‘+’ = good; ‘++’ = very good

When preparing the above beverages, it was observed that the syrup usedto prepare the beverage F dissolved better and more rapidly in the addedcarbonated water compared to the syrups used to prepare beverages D andE.

It could also be observed that in beverages D and E sedimentation wasobserved after one week, while in beverage F no sedimentation could beobserved even after storage of the drink for one week. Beverage F had amuch better taste and mouth feel than drinks D and E.

In addition, beverage F had a much better taste, aroma and flavorcompared to:

(I) a beverage that was prepared with the same ingredients as forbeverage F but not containing a cocoa soluble powder. The amount ofcocoa soluble powder was replaced by additional sugar; and(II) a beverage that was prepared with the same ingredients as forbeverage F but not containing a cocoa extract. The amount of cocoaextract was replaced by additional sugar.

Unexpectedly, even when more sugar was added to these comparative drinks(I and II), the taste of these drinks remained unsatisfactory comparedto the taste of beverage F. The three drinks were tested by a tastepanel and this panel indicated that the taste of beverage F was thebest; this drink had a beautiful, full and rich taste. Whereas, even ifthe taste of drink I resembled the taste of beverage F, the taste ofthis drink was however very fade and not satisfactory. The taste ofdrink II did not reassemble the taste of beverage F and was notacceptable.

Use of a mixture of soluble cocoa powder and a cocoa extract as definedherein to prepare a beverage thus provides beneficial and unexpectedeffects over the separate use of these individual components: by usingthese components in combination a drink with an exceptional good tastewas obtained that did not show sedimentation problems and had a goodshelf life.

Example 9 Embodiments of a Soluble Cocoa Powder and a Cocoa ExtractSuitable for Use in the Present Invention

Table 9 illustrates an embodiment of the composition of a soluble cocoapowder that can be used in a cocoa-derived composition according to theinvention. In this table the amount of fat is expressed in wt %. Amountsof other components are expressed in % by fat-free dry weight, i.e. byweight on a dry fat-free basis. This example of soluble cocoa powder hasmore than 90% solubility in water at 20° C.

TABLE 9 Ingredient Amount fat 0-12 w % amino acids, peptides, proteins28 wt % ash 6 wt % sugars 2.5 wt % Glucose, glucose oligomers anddextrines 37 wt % pentosanes 3.5 wt % pectines 0.5-2 wt % polyphenols7-13 wt % organic acid 3-4 wt % theobromine 3 wt % caffeine 0.4 wt %fosfatides 0.8 wt %

Table 10 illustrates an embodiment of the composition of a cocoa extractthat can be used in a cocoa-derived composition according to theinvention.

TABLE 10 Amount Ingredient (in wt %) Polyphenols 60.5 Protein 9.5Carbohydrates 12 Theobromine 7 Caffeine 1 Moisture 6.5 Ashes 3.5

1. A cocoa-derived material comprising a soluble cocoa powder and acocoa extract, whereby said cocoa extract composes polyphenols in anamount of more than 25% by weight based on the extract, and whereby saidsoluble cocoa powder has a solubility in an aqueous solvent at atemperature of 20° C. of at least 70%, wherein the weight ratio ofsoluble cocoa powder to cocoa extract in said material is comprisedbetween 3:1 and 1:3, and wherein said cocoa-derived material is a syrupor is a powder, and wherein said material, when provided as a syrup hasan ORAC value of between 50 and 250 μmol TE/g syrup, and when providedas powder has an ORAC value of between 10 and 10000 μmol TE/g powder. 2.Cocoa-derived material according to claim 1, whereby said soluble cocoapowder has a solubility in an aqueous solvent at a temperature of 20° C.of at least 90%.
 3. Cocoa-derived material according to claim 1 or 2,wherein the weight ratio of soluble cocoa powder to cocoa extract insaid material is comprised between 2:1 and 1:2, and preferably is
 1. 4.Cocoa-derived material according to any of claims 1 to 3, furthercomprising one or more additional ingredients selected from the groupcomprising sugars, sweeteners, caffeine, vitamins, flavouring agents andcolouring agents.
 5. Cocoa-derived material according any of claims 1 to4, wherein said cocoa extract is a solvent-derived extract and wherebysaid solvent is ethanol and water, acetone and water, 2-butanol andwater or 2-propanol and water.
 6. Cocoa-derived material according toany of claims 1 to 5, wherein said cocoa extract is obtained fromnon-defatted cocoa beans, preferably from non-fermented, non-defattedcocoa beans.
 7. Cocoa-derived material according to any of claims 1 to6, wherein said cocoa extract comprises more than 35 wt % ofpolyphenols.
 8. Cocoa-derived material according to any of claims 1 to7, wherein said cocoa extract comprises between 5 and 15% by weight ofthe extract of polyphenol monomers whereby said monomers comprisebetween 5 and 15% by weight of the extract of epicatechin and between0.5 and 5% by weight of the extract of catechin.
 9. Cocoa-derivedmaterial according to any of claims 1 to 8, wherein said soluble cocoapowder comprises between 1 and 24 wt % by fat-free dry weight ofpolyphenols.
 10. Cocoa-derived material according to any of claims 1 to9, wherein said soluble cocoa powder comprises an amount of glucose,glucose oligomers and/or dextrines comprised between 10 and 60% byfat-free dry weight.
 11. Use of a cocoa-derived material is as definedin any of claims 1 to 10 for the preparation of a beverage.
 12. Useaccording to claim 11 wherein said beverage is a carbonated drink whichcomprises a suitable amount of carbonated water and/or carbon gas. 13.Cocoa-derived beverage comprising between 10 and 30% by weight of acocoa-derived material, wherein said cocoa-derived material is asdefined in any of claims 1 to 10, and between 70 and 90% by weight of aliquid, preferably water, most preferably carbonated water. 14.Cocoa-derived beverage according to claim 13 having an ORAC value of atleast 1000 μmol TE/100 ml, preferably of at least 2000 μmol TE/100 ml,and most preferably having an ORAC value of between 2500 and 3500 μmolTE/100 ml.
 15. Beverage according to any of claims 13 to 14, having a pHof less than 5, preferably less than 4, and most preferably having a pHof between 3.0 and 3.5.
 16. Beverage according to any of claims 13 to15, having an amount of polyphenols of at least 0.05% by weight. 17.Beverage according to any of claims 13 to 16, comprising a suitableamount of carbonated water and/or carbon gas.
 18. Method for preparing acocoa-derived beverage according to any of claims 13 to 17 comprisingthe steps of a) providing a cocoa-derived material according to any ofclaims 1 to 10, b) admixing water to said cocoa-derived material underaseptic conditions, while optionally also adding other ingredients suchas sugar and/or CO₂, and c) optionally filling the mixture of step b) insuitable recipients.